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The Impossible is Now Possible

The Impossible is Now Possible

Plant-based Cooking is On Trend

Veganism is a lifestyle that excludes all animal products, and the community is growing rapidly. Just between 2014 and 2017 alone, the number of US vegans grew from 1% to 6%, a 600% increase. As a result, vegan restaurants are also growing in popularity.

The health benefits of the diet and lifestyle are endless. The vegan diet is known to increase nutrient consumption, cause weight loss, lower the risk of heart disease, and has even been seen to reduce arthritic pain. Even those who incorporate the diet one day a week will reap some of the health benefits.  Not to mention, the vegan diet helps the environment tremendously. Increasing plant-based proteins and decreasing meat consumption, even for one day a week, can decrease your carbon footprint

Make Every Bite Count.

We all know the stereotype that vegans only eat salads. However, that is far from the truth. With the growth of the vegan food industry, more and more foods act as great dairy and meat substitutes. Any recipe can convert seamlessly into a vegan recipe with just a few tweaks to the ingredients list.  

While there is a cornucopia of incredible plant-based foods available, everyone needs good, hot, comfort food sometimes.  We are sharing some useful vegan recipes that will certainly hit the spot on a comfort food cravingThese meals are excellent for those who are looking to decrease their animal product intake, vegans, or those looking for a new recipe to try.  

Don’t Eat Eggs – It’s Stealing.

Vegans are often confused with vegetarians, because they are such similar concepts. Let’s clear up the vegetarian vs. vegan debate. Vegetarians do not eat meat, but they do eat dairy, eggs, and other animal products. Vegans do not eat any animal products. A person’s diet is specific to them, and what one vegan considers an off-limits animal product, another vegan could deem okay.

 All of the recipes curated below are considered both vegan and vegetarian, since they contain no meat or animal products.

Easy Vegan Mac & Cheesey   

Who would have thought that a food with “cheese” in the name could be a possible without dairy? This easy vegan recipe only contains 5 ingredients and takes about 40 minutes to whip up.  One ingredient, the Daiya vegan cheese, has no dairy, soy, egg, gluten, nuts or shellfish, making it not just vegan friendly, but also allergy friendly. Rich’s Plant Based Cooking Creme is an excellent plant-based alternative. As a result, it is useful for a number of recipes. Not only is it vegan, but when compared to heavy cream, it is lower in calories, fat, and has zero cholesterol.   

  • 1 cup Cooked Dakota Elbow Macaroni  550256  
  • 1 cup Rich’s Plant Based Cooking Creme 226599  
  • 3⁄4 cup Shredded Daiya Cheddar 222474  
  • Salt and Pepper to Taste   
  • Kellogg’s Corn Flakes Crumbs 170163 


  • Heat Rich’s Plant Based Cooking Creme and cheese together until the cheese is melted. Mix in pasta. Can be served as is or baked in a baking dish (covered with foil) at 350°F for 30 minutes. Top with Kellogg’s Corn Flakes Crumbs if desired.  

Vegan Tomato Soup & Grilled Cheese Duo 

Nothing is better than warming up with a steaming bowl of tomato soup in the wintertime.  Except, perhaps, pairing this tomato soup with a grilled cheese. Typically, tomato soup is loaded with heavy cream. In this recipe, Rich’s Plant Based Cooking Creme  is used to create that creamy texture and taste without packing on those extra calories. Also, never underestimate the power of Fritos corn chips. Of course, they a great party snack, but when crushed up and sprinkled on top of the soup for garnish, they add a totally different dimension to the soup. This recipe will be a hit, leaving everyone wanting seconds. This grilled cheese recipe is also vegan, and perfect to dip into the soup.  

  • 1 lb. Standard Mirepoix (8 oz. Diced Onion 594430, 4 oz. Diced Celery 594210, 4 oz. Diced Carrot 594110)   
  • 4 Garlic Cloves, minced   
  • 3 quarts Minors Vegetable Base 320471  
  • 9 oz. Roux (5 oz. ADM Flour 124261, 4 oz. AAK Olive Oil 490753)   
  • 32 oz Angela Mia Canned Chopped Tomatoes 766238  
  • 24 oz. Red Pack Tomato Puree 766701   
  • 2 cups Rich’s Plant Based Cooking Creme 226599  
  • Frito Corn Chips 650205 or Popcorn for Garnish   


  • Using a large saucepan, add a small amount of olive oil and heat. Add mirepoix and garlic and sweat vegetables over medium-high heat for 8-10 minutes, or until tender. Add stock and bring to a boil. Whisk in roux, blending well. Add tomatoes and tomato puree, and simmer for 25 minutes until tomatoes are cooked. Remove from heat and strain soup. Add Rich’s Plant Based Cooking Creme and whisk to blend. Remove from heat. Garnish with corn chips or popcorn. Yield: 4 – 6 servings  


Vegan Grilled Cheese

  • Wheat bread (vegan options contain no dairy, egg, or whey proteins) 
  • Vegan butter or vegetable oil 
  • ½ cup of Rich’s  Plant-based  American Slices 110562  


  • Place a large pan on medium-high heat. Spread vegan butter or vegetable oil on one side of the bread slice. Once the pan is hot, place a bread slice in the pan with the butter side down against the heat. Place the vegan cheese on the bread and place other bread slice on top with the butter side facing up. Using a spatula, gently press down against the top bread slice during frying. When the bottom bread is browned, flip the sandwich and cook until other side is brown and cheese is melted. Serve hot. 


Vegan Beer Cheese Soup 

This beer cheese soup is a fantastic alternative to many dairy-based soups. Whether served as a yummy meal or appetizer, people will be asking, “are you sure this is vegan?” This creamy soup will comfort anyone with its rich flavor and heartiness. The perfect amount of spice is from the Texas Pete’s Hot Sauce. Just two tablespoons will allow a little bite in the flavor without adding too much kick! The Daiya Plain Cream Cheese Style Spread is a game changer. This vegan cream cheese not only tastes delicious, but it’s allergy-friendly. When the cream cheese is blended with Argo Corn Starch, it becomes the perfect consistency. 

  • 3 tbsp. AAK Olive Oil 490753   
  • 1 1⁄2 tbsp. Argo Corn Starch 123746  
  • 1⁄4 cup minced Yellow Onion,   
  • 1⁄4 cup diced Red Bell Pepper   
  • 1⁄4 cup diced Green Bell Pepper  
  • 3 Garlic Cloves, minced   
  • 1 cup Wheat Beer   
  • 3 oz. Daiya Plain Cream Cheese Style Spread   
  • 1 1⁄2 cups Rich’s Plant Based Cooking Creme 226599, diluted to the consistency of Half and Half  
  • 2 tsp. Morton Table Salt 682808  
  • 1⁄2 tsp. White Pepper 682368  
  • 2 tsp. Texas Pete Hot Sauce 611542  
  • 1 8 oz. bag Daiya Cheddar Style Shreds 222474  


  • Combine Rich’s Plant Based Cooking Creme and water and set aside. Heat the olive oil in a medium pot over medium heat and cook the onion, bell peppers and garlic for 3-4 minutes. Add the corn starch, stir well and cook for approximately 5 minutes, stirring often. Add beer in small amounts, mixing smooth after each addition. Add the cream cheese to the mixture and stir until melted. Gradually whisk the diluted Rich’s Plant Based Cooking Creme into the mixture, mixing smooth after each addition. Add the salt, white pepper, hot sauce and Daiya cheese, stir until completely melted. If the soup is too thick, add more water until desired consistency is achieved. Yield: 6 servings  


Impossible Cheesecake  

This decadent dessert is a gamechanger. The combinations of  these ingredients create the  experience to the traditional cheesecake recipes.  Tofutti Better Than Cream Cheese has fewer ingredients than most vegan substitutes. While vegan butter can be difficult to find, it is quite simple to make.  

  • Filling  
  • 2-8 oz. containers Tofutti Better Than Cream Cheese (room temperature)   
  • 8 oz. Rich’s Plant Based Cooking Creme 226599  
  • 1 cup Domino Sugar 700600  
  • 1⁄2 tsp. Morton Table Salt 682808   
  • 1 tsp. McCormick Vanilla Extract 360353   
  • 2 tbsp. Rose Acre Farms Egg Replacer #223962  
  • 4 tbsp. Water   
  • Crust   
  • 2 cups Kellogg’s Graham Cracker Crumbs** 312187 
  • 3⁄4 cup Vegan Butter, melted   
  • 1⁄4 cup Domino Sugar 700600 


  • Make the crust by combining the graham cracker crumbs, butter and sugar together. Press into a springform pan about halfway up the sides. Bake at 375°F for 5-6 minutes. Remove from oven and turn heat down to 350°F. Whisk together the egg replacer with the water and let sit for 1 minute to thicken. Combine all the ingredients in a blender and blend until smooth. Pour mixture into pie crust and bake at 350°F for approximately 45 minutes, or until the top sides begin to turn golden-brown. Note: The center will not set but will firm up in the refrigerator. When finished baking, remove from the oven and let cool to room temperature. Refrigerate until chilled.   

**The Kellogg’s Graham Cracker Crumbs contain honey. Some vegans consider honey to be an animal product because it is from bees, but it is up to the individual. If offering this cheesecake to a vegan, make sure to let them know the ingredients 

For information or to order vegan and plant-based products from Feeser’s, contact our Sales Team at  844-311-6349